KR20050007703A - Jam comprising fermented soybeans and making method thereof - Google Patents
Jam comprising fermented soybeans and making method thereof Download PDFInfo
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- KR20050007703A KR20050007703A KR1020030047274A KR20030047274A KR20050007703A KR 20050007703 A KR20050007703 A KR 20050007703A KR 1020030047274 A KR1020030047274 A KR 1020030047274A KR 20030047274 A KR20030047274 A KR 20030047274A KR 20050007703 A KR20050007703 A KR 20050007703A
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- cheonggukjang
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
본 발명은 청국장 잼 및 이의 제조방법에 관한 것으로서 보다 상세하게는 공지의 잼에 있어서, 청국장 20∼30중량% 함유된 청국장 잼 및 이의 제조방법에 관한 것이다.The present invention relates to a cheonggukjang jam and a method for producing the same, and more particularly, to a known jam, it contains 20-30% by weight of the cheonggukjang jam and a method for producing the same.
잼(jam)은 과일에 다량의 설탕을 넣고 끓여서 조린 점성이 강한 것으로 고농도의 당분이 미생물의 성장발육을 저지하여 장기간 보존이 가능한 식품이다. 예전 유럽에서는 과일이 귀했던 겨울을 위한 저장식품으로서 주부들이 가정에서 잼을 만들어 섭취하였다. 산업이 발전하면서 통조림과 병조림과 같은 저장기술의 발달로 인해 잼의 보관이 용이해지면서 잼은 상품으로 널리 보급되어 현재에는 전 세계적으로 토스트나 롤(roll) 같은 빵에 버터와 함께 발라서 간식이나 간단한 식사대용에 이용되고 있다.Jam (jam) is a viscous viscous boiled by putting a large amount of sugar in the fruit boiled, high concentration of sugar is a food that can be preserved for a long time by preventing the growth and growth of microorganisms. In Europe, housewives made and consumed jams at home as store food for the winter, when fruit was rare. As the industry develops, the development of storage technologies such as canning and bottling makes jams easier to store, and jams are now widely available as commodities. It is used as a meal substitute.
식품산업이 발전하면서 잼 역시 다양한 기능성을 지닌 잼에 대한 연구가 이루어지고 있다. 이러한 연구결과의 일예로서 한국 공개특허공보 제2003-17093호에는 잼의 주재료로서 과일 대신 식물성 콩으로 가공하여 만든 콩잼에 대한 내용이 있다. 또한 한국 특허 제330120호에 저당성 과실 잼 및 그 제조방법에 대한 내용이 있다.As the food industry develops, jams are also being studied for jams with various functionalities. As an example of the results of this study, Korean Laid-Open Patent Publication No. 2003-17093 discloses a bean jam made by processing vegetable beans instead of fruit as a main ingredient of jam. In addition, Korean Patent No. 330120 discloses low sugar fruit jam and its manufacturing method.
한편, 청국장은 무르게 익힌 콩을 뜨거운 곳에서 납두균이 생기도록 띄워 만든 한국 된장의 일종으로서 바실러스(Bacillus)라는 막대기 형태의 세균이 발효의 주역으로 생산된 장류의 일종이다. 바실러스 균주가 콩에 증식하면서 균체로부터 단백질 분해효소가 만들어지고, 대두의 단백질을 분해하여 아미노산으로 만들기 때문에 대두에 비해 청국장의 소화 흡수율이 훨씬 높다.On the other hand, Cheonggukjang is a type of Korean miso made by placing soybeans ripened in a hot place so that Bacillus bacteria can be produced in a hot place. Bacillus is a type of fermentation produced by Bacillus . As Bacillus strains grow in soybeans, proteolytic enzymes are made from the cells, and soybean protein is broken down into amino acids, so the digestive absorption rate of Cheonggukjang is much higher than that of soybeans.
청국장이 바실러스 균주에 의해 발효가 일어나면 대두가 갖고 있던 원래의 유익한 물질과 더불어 대두에 없었던 고분자 핵산, 갈변물질, 단백질 분해효소(혈전용해제), 끈적끈적한 점질물질(polyglutamic acid) 등의 새로운 물질들이 만들어진다. 또한 대두가 분해되면서 그것을 먹이로 미생물이 증식하고, 각종 항암물질, 항산화물질, 면역증강물질과 같은 생리활성물질이 만들어진다. 청국장을 먹는다는 것은 결국 수백억마리의 청국장 발효균주, 각종 효소, 생리 활성물질을 먹는다는 것과 같은 의미가 된다.When fermented by Bacillus strains, Cheonggukjang produces not only the original beneficial substances that soybeans have, but also new substances such as polymer nucleic acids, browning substances, proteolytic enzymes (thrombolytics), and sticky polyglutamic acids, which were not found in soybeans. . In addition, when soybeans are broken down, microorganisms are multiplied by feeding them, and bioactive substances such as various anticancer substances, antioxidants, and immune enhancing substances are made. Eating Cheonggukjang means to eat hundreds of billions of fermented strains, various enzymes, and bioactive substances.
청국장 효능 중 가장 대표적인 것이 정장 효과이다. 대두에는 5% 이상의 섬유질이 풍부하게 존재하는데 이러한 대두의 섬유질이 청국장 발효 균주와 섬유질의복합적인 효과에 의해 장(腸)이 건강하게 되고 변비와 설사 문제가 해결될 수 있는 것이다. 이외에도 청국장에는 제니스테인, 단백질 분해효소, 사포닌, 파이틱 산과 같은 항암물질이 풍부하여 암 예방효과가 있다. 이렇듯 청국장은 우수한 영양성분과 기능성이 있으므로 청구장의 섭취로 인해 많은 성인병을 예방할 수 있는 효과가 있다. 그러나 우수한 영양성분과 기능성이 있는 청국장은 보통 찌개로 끓여서 이를 반찬으로 하여 섭취하고 있는데 이러한 찌개는 손이 많이 가고 요리에 서툰 사람이라면 쉽게 만들 수 없는 문제가 있다. 따라서 청국장을 보다 쉽게 섭취할 수 있는 방법이 아쉬운 실정이다.The most representative of the effects of Cheonggukjang is the suit effect. Soybeans are rich in more than 5% of the fiber, so the fiber of the soybean is due to the combined effect of the fermented strain and the fiber in the gut health (되고) and constipation and diarrhea problems can be solved. In addition, Cheonggukjang is rich in anti-cancer substances such as genistein, protease, saponin, and phytic acid, which is effective in preventing cancer. As such, Cheonggukjang has excellent nutritional ingredients and functionality, so the intake of the claim is effective in preventing many adult diseases. However, Cheonggukjang with excellent nutrition and functionality is usually boiled with stew and eaten as a side dish. Such stew has a lot of hands, and people who are poor at cooking have problems. Therefore, it is a pity that you can eat more easily.
본 발명은 상기한 바와 같이 종래기술이 지니는 문제를 해결하기 위해 안출된 것으로, 그 목적은 우수한 영양성분과 기능성을 지닌 청국장이 함유된 청국장 잼 및 이의 제조방법을 제공하는 데 있다.The present invention has been made to solve the problems of the prior art as described above, the object is to provide a Cheonggukjang jam containing Cheonggukjang with excellent nutritional ingredients and functionality and a method for producing the same.
본 발명의 또 다른 목적은 우수한 영양성분과 기능성의 특성이 있는 청국장을 잼에 포함하도록 하여 청국장 잼을 학생, 노인, 바쁜 직장인과 같은 소비자들에게 간식 또는 간단한 식사에 이용할 수 있도록 제공함으로서 건강 증진에 이바지하고 자 한다.Still another object of the present invention is to include Cheonggukjang, which has excellent nutritional properties and functional properties, in a jam to provide Cheonggukjang Jam to consumers such as students, the elderly, and busy office workers for snacks or snacks. I want to contribute.
도 1은 본 발명의 청국장 잼 제조공정도이다.1 is a cheongukjang jam manufacturing process of the present invention.
상기한 목적을 달성하기 위한 본 발명의 청국장 잼은 공지의 잼에 있어서,청국장 20∼30중량%를 포함한다.Cheonggukjang jam of the present invention for achieving the above object, in the known jam, contains 20-30% by weight.
본 발명의 청국장 잼은 주재료인 청국장 이외의 재료로서 쌀가루 15∼25중량%, 감자 5∼10중량%, 땅콩 3∼6중량%, 된장 1∼3중량%, 호박 5∼10중량%, 물엿 3∼9중량%, 도라지 3∼6중량%, 더덕 3∼6중량%, 버섯 2∼5중량%, 설탕 15∼25중량%, 쑥 추출물 15∼25중량%를 포함한다.Cheonggukjang jam of the present invention is a material other than Cheonggukjang, which is the main ingredient, rice flour 15-25%, potato 5-10%, peanuts 3-6%, soybean paste 1-3%, pumpkin 5-10%, syrup 3 It includes-9% by weight, 3-6% by weight bellflower, 3-6% by weight, decoction 2-5% by weight, 15-25% by weight sugar, 15-25% by weight of mugwort extract.
본 발명의 청국장 잼에서 주재료인 청국장은 20중량% 미만 사용하면 잼에 청국장의 영양성분이 충분히 함유되지 않으며, 30중량% 초과하여 사용하면 과량의 청국장의 사용에 따른 뚜렷한 효과의 상승이 없으므로 본 발명의 청국장 잼에서 청국장은 20∼30중량% 포함되는 것이 좋다.Cheonggukjang, the main ingredient in the cheonggukjang jam of the present invention, if less than 20% by weight of the nutrient content of the cheonggukjang is not contained in the jam, when used in excess of 30% by weight, there is no increase in the apparent effect of the use of the excess Cheonggukjang In Cheonggukjang jam, it is good to include 20-30% by weight.
본 발명의 청국장 잼에서 청국장은 작은 덩어리 형태가 아닌 같은 미세한 분말형태로 잼 조성물에 첨가되는 것이 바람직하다. 청국장이 잼 조성물에 첨가되어 청국장의 영양성분이 잼 조성성분과 고루 혼합되기 위해서는 작은 덩어리 형태보다는 미세한 분말형태가 유리하기 때문이다. 본 발명에서 청국장은 50∼100메쉬(mesh) 크기의 입자를 가진 청국장을 사용할 수 있다.In the cheonggukjang jam of the present invention, the cheonggukjang is preferably added to the jam composition in the same fine powder form, rather than in the form of small lumps. Cheonggukjang is added to the jam composition because the nutritional component of the cheonggukjang is fine powder form rather than a small lump to be mixed evenly with the jam composition. In the present invention, the cheongukjang may be used in the cheongukjang having particles of 50 to 100 mesh (mesh) size.
본 발명에 청국장 이외의 재료로서 다양한 조성성분 및 사용량으로 청국장 잼을 제조한바 위와 같은 조성성분 및 함량으로 청국장 잼을 제조시 관능성이 우수한 청국장 잼을 얻을 수 있어 본 발명에서 청국장 잼은 위에서 언급된 조성성분 및 수치의 함량으로 이루어지는 것이 좋다.In the present invention, the production of Cheonggukjang jam with various compositions and amounts used as ingredients other than Cheonggukjang can be obtained in the production of Cheonggukjang jam with the same composition and content as the above so that the cheonggukjang jam in the present invention mentioned above It is good to consist of the components of the composition and the numerical value.
본 발명에서 주재료인 청국장은 독특한 향을 가져 향에 대한 관능성이 감소하는데 이러한 문제를 해결하기 위해서 다양한 방법을 사용한바 청국장에 쑥 추출물을 혼합하면 청국장의 향에 대한 관능성이 향상됨을 알게 되어 본 발명의 청국장 잼은 쑥 추출물을 포함한다.Cheonggukjang, the main ingredient in the present invention, has a unique fragrance, which reduces the sensuality of the fragrance. Using various methods to solve this problem, mixing the mugwort extract with the Cheonggukjang improves the sensuality of the fragrance of Cheonggukjang. Cheonggukjang jam of the invention includes a mugwort extract.
본 발명의 청국장 잼에서 쑥 추출물을 15중량% 미만 사용하면 쑥 추출물이 청국장 냄새를 마스킹(masking) 하기에 적절하지 않고, 25중량% 초과하여 사용하면 청국장 냄새를 마스킹하는 쑥 추출물의 상승효과가 없으므로 본 발명의 청국장 잼은 쑥 추출물을 15∼25중량% 포함하는 것이 좋다.If you use less than 15% by weight of the mugwort extract in the Cheonggukjang jam of the present invention, the mugwort extract is not suitable for masking the smell of Cheonggukjang, and when used in excess of 25% by weight, there is no synergistic effect of the mugwort extract that masks the smell of Cheonggukjang. Cheonggukjang jam of the present invention preferably contains 15 to 25% by weight of the mugwort extract.
본 발명에서 사용하는 쑥 추출물은 쑥 1kg을 정제수 50∼100ℓ에 넣고 1∼2시간 동안 충분히 침지시킨 다음, 80∼90℃의 온도에서 1∼2시간 동안 열수추출하여 얻을 수 있다. 특히 쑥 추출물을 열수추출한 후 쑥 추출물을 공지의 농축방법으로 농축하면 쑥 향기가 강한 쑥 추출물을 얻을 수 있다.Mugwort extract used in the present invention can be obtained by putting 1 kg of mugwort in 50-100 l of purified water and sufficiently immersing for 1 to 2 hours, followed by hot water extraction for 1 to 2 hours at a temperature of 80 to 90 ℃. In particular, after extracting the mugwort extract with hot water, the mugwort extract is concentrated by a known concentration method to obtain a mugwort extract having a strong aroma.
한편 본 발명은 청국장 잼 제조방법을 포함한다.On the other hand, the present invention includes a cheongukjang jam production method.
본 발명의 청국장 잼 제조방법은Cheonggukjang jam production method of the present invention
(1)쌀가루, 감자, 땅콩, 된장, 호박, 도라지, 더덕, 설탕을 혼합하여 분쇄하는 단계와,(1) a step of mixing and grinding rice flour, potatoes, peanuts, miso, pumpkin, bellflower, deodeok, and sugar;
(2)전기 (1)단계에서 분쇄한 혼합물에 물엿 및 쑥 추출물을 첨가하여 혼합하는 단계와,(2) adding syrup and mugwort extract to the mixture ground in step (1) and mixing the mixture;
(3)전기 (2)단계의 혼합물과 50∼100메쉬로 분쇄된 청국장을 혼합하고 균질화 하면서 30∼40℃ 온도의 세기로 5∼15분 동안 1차 가열하는 단계와,(3) the first step of heating for 5 to 15 minutes at a strength of 30 to 40 ℃ temperature while mixing and homogenizing the mixture of step (2) and the cheonggukjang crushed into 50-100 mesh,
(4)1차 가열 후 청국장이 함유된 혼합물을 균질화 하면서 80∼100℃ 온도의 세기로 기포가 발생할 때까지 가열하는 2차 가열단계와,(4) a secondary heating step of heating until bubbles are generated at an intensity of 80 to 100 ° C. while homogenizing the mixture containing the Chungkookjang after the first heating,
(5)2차 가열 후 청국장이 함유된 혼합물을 균질화 하면서 20∼40℃의 온도로 30∼50 Brix의 농도가 될 때까지 가열하는 3차 가열 단계를 포함한다.(5) After the second heating, the third heating step of heating the mixture containing Cheonggukjang to a concentration of 30 to 50 Brix at a temperature of 20 to 40 ° C. while homogenizing the mixture.
본 발명의 청국장 잼은 잼의 제조에 있어서 위에서 언급한 조성성분 및 사용량을 사용한다.Cheonggukjang jam of the present invention uses the above-mentioned composition and the amount used in the preparation of the jam.
본 발명의 청국장 잼에서 주재료인 청국장은 시판중인 회사로부터 입수하거나 또는 직접 제조하여 사용할 수 있다. 이때 청국장을 직접 제조시 대두 중량의 3∼5배의 물에 대두를 침지하여 대두를 불린 다음 100∼120℃의 증기로 1∼5시간 동안 증자하는 공정과, 증자된 콩을 볏짚 위에 놓고 담요로 감싸서 40∼50℃ 정도의 온도에서 1∼4일 정도 발효시키는 공정으로부터 청국장을 얻을 수 있다. 청국장을 얻을 때 사용하는 균주는 볏짚 위에 많이 존재하는 고초균으로부터 얻을 수 있다. 한편 증자된 콩을 볏짚 위에 놓아 볏짚에 존재하는 고초균을 이용한 발효 대신에 증자된 콩을 바실러스 서브틸리스(Bacillus subtilis)로 직접 접종하여 발효시킬 수 있다.Cheonggukjang, the main ingredient in the cheonggukjang jam of the present invention, can be obtained from a commercially available company or can be manufactured and used directly. At this time, the soybeans are soaked in 3 ~ 5 times the weight of soybean when soybean is soaked, soybeans are soaked and steamed for 1 ~ 5 hours with steam at 100 ~ 120 ℃, and the bean is placed on rice straw and blanketed Cheonggukjang can be obtained from the process of wrapping and fermenting for about 1-4 days at a temperature of about 40-50 degreeC. Strains used to obtain Cheonggukjang can be obtained from Bacillus subtilis on the rice straw. Meanwhile, instead of fermentation using Bacillus subtilis present in rice straw, steamed beans may be directly inoculated with Bacillus subtilis to ferment the cooked beans on rice straw.
청국장 잼을 제조할 때 가열단계에서 40∼80rpm으로 교반하여 균질화 하는 것이 좋다. 잼은 점성이 매우 높은 물질이기 때문에 가열시 교반을 해주지 않으면 불균형적인 가열이 이루어져 잼의 품질이 나빠질 수 있기 때문이다. 이때 잼 조성물은 저속으로 천천히 교반하는 것이 좋다.When preparing the Cheonggukjang jam, it is preferable to homogenize by stirring at 40 ~ 80rpm in the heating step. Because jam is a very viscous material, if the agitation is not performed during heating, the imbalance may result in poor quality of the jam. At this time, the jam composition is preferably stirred slowly at low speed.
본 발명에서 잼 조성성분은 저온의 온도에서 1차 가열, 고온의 온도에서 2차 가열 및 저온의 온도에서 3차 가열의 3단계 가열을 실시하여 청국장 잼을 제조한다. 본 발명의 청국장 잼은 서로 다른 여러 가지 성분이 있어 처음부터 고온의 온도로 가열하면 잼의 품질이 하락할 수 있기 때문에 본 발명의 청국장 잼 제조시 가열은 저온, 고온 및 저온의 3단계 가열을 실시하여 제조하는 것이 좋다.In the present invention, the jam composition component is subjected to three-stage heating of the first heating at low temperature, the second heating at high temperature and the third heating at low temperature to produce the Cheonggukjang jam. Cheonggukjang jam of the present invention has a variety of different components, because the quality of the jam can be reduced when heated to a high temperature from the beginning, the heating during the production of the cheonggukjang jam of the present invention is carried out by performing three steps of low temperature, high temperature and low temperature It is good to manufacture.
본 발명에서 사용하는 쑥 추출물은 쑥 1kg을 정제수 50∼100ℓ에 넣고 1∼2시간 동안 충분히 침지시킨 다음, 80∼90℃의 온도에서 1∼2시간 동안 열수추출하여 얻을 수 있다. 특히 쑥 추출물을 열수추출한 후 쑥 추출물을 공지의 농축방법으로 농축하면 쑥 향기가 강한 쑥 추출물을 얻을 수 있다.Mugwort extract used in the present invention can be obtained by putting 1 kg of mugwort in 50-100 l of purified water and sufficiently immersing for 1 to 2 hours, followed by hot water extraction for 1 to 2 hours at a temperature of 80 to 90 ℃. In particular, after extracting the mugwort extract with hot water, the mugwort extract is concentrated by a known concentration method to obtain a mugwort extract having a strong aroma.
이하 본 발명을 다음의 준비예, 실시예, 시험예에 의하여 설명하고자 한다. 그러나 이들은 본 발명의 일예로서 이들에 의해 본 발명의 권리범위가 한정되는 것은 아니다.Hereinafter, the present invention will be described by the following Preparation Examples, Examples, and Test Examples. However, these are only examples of the present invention, and the scope of the present invention is not limited thereto.
<준비예 1> 청국장 분말의 제조Preparation Example 1 Preparation of Cheonggukjang Powder
대두 1kg을 3kg의 물(25℃)에 3시간 동안 침지하여 대두를 충분히 불린 다음 100℃의 증기로 3시간 동안 증자하였다.1 kg of soybeans were soaked in 3 kg of water (25 ° C.) for 3 hours, and soybeans were sufficiently soaked and then steamed for 3 hours with 100 ° C. steam.
증자된 콩을 볏짚 위에 놓고 담요로 감싸서 45℃의 온도에서 3일 동안 발효시켜 청국장 메주를 얻었다. 청국장 메주에 소금 140g, 고춧가루 20g을 첨가하여 혼합하고 마쇄한 후 45℃의 온도에서 1일 동안 후숙하여 청국장을 제조하였다.The cooked beans were placed on rice straw and wrapped with a blanket to ferment for 3 days at a temperature of 45 ° C. to obtain Cheonggukjang meju. Cheonggukjang was prepared by adding 140 g of salt and red pepper powder 20g to Meju, mixed and crushed for 1 day at a temperature of 45 ° C.
제조한 청국장은 그늘에서 충분히 건조한 다음 분쇄기로 분쇄하여 80∼100메쉬의 청국장분말을 얻었다.The prepared Cheonggukjang was dried sufficiently in the shade and pulverized with a grinder to obtain 80-100 mesh Cheonggukjang powder.
<준비예 2> 쑥 추출물의 제조Preparation Example 2 Preparation of Mugwort Extract
건조된 쑥 1kg을 물로 세척한 후 50ℓ의 정제수를 가하여 2시간 동안 충분히 침지한 후 85℃의 온도에서 1시간 동안 열수추출한 후, 냉각하여 쑥 추출물을 제조하였다.After washing 1 kg of dried mugwort with water, 50 liters of purified water was added thereto, followed by immersion for 2 hours, followed by hot water extraction at a temperature of 85 ° C., and cooling to prepare mugwort extract.
<실시예 1><Example 1>
도 1의 청국장 잼 제조공정도에 의거하여 청국장 잼을 제조하였다.Cheonggukjang jam was prepared based on the production process diagram of Cheonggukjang jam of FIG.
먼저 쌀가루 20중량%, 감자 6중량%, 땅콩 4중량%, 된장 1.5중량%, 호박 6중량%, 도라지 3중량%, 더덕 3중량%, 버섯 2.5중량%, 설탕 15중량%을 혼합하여 분쇄한 다음 물엿 4중량%, 준비예 2에서 제조한 쑥 추출물 15중량%을 첨가하여 혼합하였다.First, 20% by weight of rice flour, 6% by weight of potatoes, 4% by weight of peanut, 1.5% by weight of soybean paste, 6% by weight of zucchini, 3% by weight of bellflower, 3% by weight of detox, 2.5% by weight of mushrooms, 15% by weight of sugar Next, 4% by weight of starch syrup and 15% by weight of the mugwort extract prepared in Preparation Example 2 were added and mixed.
전기의 혼합물에 준비예 1에서 얻은 청국장분말 20중량%를 혼합하고 60rpm으로 교반하여 균질화 하면서 30℃ 온도에서 10분 동안 1차 가열을 실시하였다. 1차 가열 후 청국장이 함유된 혼합물을 60rpm으로 교반하여 균질화 하면서 80℃ 온도로 기포가 발생할 때까지 2차 가열을 실시하였다. 2차 가열 후 청국장이 함유된 혼합물을 60rpm으로 교반하여 균질화 하면서 30℃의 온도로 40Brix의 농도가 될 때까지 졸임을 하는 3차 가열을 실시하여 청국장 잼을 제조하였다.20 wt% of the Chungkukjang powder obtained in Preparation Example 1 was mixed with the above mixture, and the mixture was stirred at 60 rpm and homogenized, followed by primary heating at 30 ° C. for 10 minutes. After the first heating, the mixture containing the Cheonggukjang was stirred at 60 rpm and homogenized, thereby performing secondary heating until bubbles were generated at a temperature of 80 ° C. Cheonggukjang jam was prepared by subjecting the mixture containing Cheonggukjang to the mixture after the second heating to 60 rpm and homogenizing the mixture to a concentration of 40 Brix at a temperature of 30 ° C. until the concentration was 40Brix.
<실시예 2><Example 2>
쌀가루 15중량%, 청국장 25중량% 사용하는 것을 제외하고는 상기 실시예 1에 기재된 조성성분 및 방법을 이용하여 청국장 잼을 제조하였다.Cheonggukjang jam was prepared using the composition and method described in Example 1, except that 15% by weight of rice powder and 25% by weight of Cheonggukjang were used.
<실시예 3><Example 3>
쌀가루 15중량%, 감자 5중량%, 땅콩 3중량%, 된장 1중량%, 호박 5중량%, 도라지 3중량%, 더덕 3중량%, 버섯 2중량%, 설탕 15중량%, 물엿 3중량%, 준비예 2에서 제조한 쑥 추출물 15중량%, 준비예 1에서 얻은 청국장분말 30중량% 사용하는 것을 제외하고는 상기 실시예 1에 기재된 방법을 이용하여 청국장 잼을 제조하였다.15% by weight of rice flour, 5% by weight of potatoes, 3% by weight of peanuts, 1% by weight of soybean paste, 5% by weight of pumpkin, 3% by weight of bellflower, 3% by weight of mushrooms, 2% by weight of mushrooms, 15% by weight of sugar, 3% by weight of starch syrup, Cheonggukjang jam was prepared using the method described in Example 1, except that 15% by weight of the mugwort extract prepared in Preparation Example 2, and 30% by weight of Cheonggukjang powder obtained in Preparation Example 1 were used.
<시험예> 청국장 잼의 관능검사<Test Example> Sensory test of Cheonggukjang Jam
상기 실시예 1 내지 실시예 3에서 제조한 청국장 잼에 대하여 맛, 향, 전체적인 기호도에 대한 관능검사를 5점 평점법으로 측정하고 그 결과를 아래의 표 1에 나타내었다.For the Cheonggukjang jam prepared in Examples 1 to 3, the sensory test for taste, aroma, and overall acceptability was measured by a 5-point grading method, and the results are shown in Table 1 below.
관능검사는 식품 관련 분야에서 3년 이상 종사한 관능검사요원 20인(남 10명, 여 10명)에 의하여 실시하였다.Sensory tests were conducted by 20 sensory test personnel (10 males and 10 females) who had been engaged in food-related fields for more than 3 years.
한편 청국장과 쑥 추출물 대신 딸기를 사용하는 것을 제외하고는 실시예 1과 동일한 조성성분 및 방법으로 제조한 딸기잼을 대조구로 하였다.On the other hand except for using the strawberry instead of the chungkukjang and mugwort extract was prepared strawberry jam with the same composition and method as in Example 1 as a control.
표 1. 청국장 잼 관능검사 결과Table 1. Cheonggukjang Jam Sensory Test Results
* 5 : 아주 좋다. 3 : 좋다. 1 : 보통* 5: Very good 3: good. 1: normal
상기 표 1의 결과에서처럼 실시예 1 내지 실시예 3의 방법으로 제조한 청국장 잼은 대조구의 딸기잼과 비교시 동등 수준 이상의 맛, 향 및 전체적인 기호도를 나타냄을 알 수 있다.Cheonggukjang jam prepared by the method of Examples 1 to 3 as shown in the results of Table 1, it can be seen that compared to the strawberry jam of the control exhibits a taste, aroma and overall preference of the equivalent level or more.
따라서 본 발명에 의해 제조한 청국장 잼은 종래의 잼과 비교시 관능성이 동등 수준이면서 청국장에 함유된 우수한 영양성분을 섭취할 수 있어 본 발명의 청국장 잼을 학생, 노인, 바쁜 직장인에게 간식이나 간단한 식사에 이용할 수 있도록 제공함으로써 소비자의 건강증진에 이바지 할 수 있다.Therefore, the Cheonggukjang jam prepared by the present invention can consume the excellent nutritional ingredients contained in the Cheonggukjang while having the same level of functionality as compared to conventional jams. Providing it for meals can contribute to the health of consumers.
상술한 바와 같이, 본 발명의 바람직한 실시예를 참조하여 설명하였지만 해당 기술 분야의 숙련된 당업자라면 하기의 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다.As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the present invention described in the claims below. It will be appreciated that it can be changed.
Claims (8)
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| KR1020030047274A KR20050007703A (en) | 2003-07-11 | 2003-07-11 | Jam comprising fermented soybeans and making method thereof |
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| KR20050092601A (en) * | 2004-03-16 | 2005-09-22 | 정화자 | Ddukboki rice cake with fermented soybeans and manufacturing method for ddukboki |
| KR100851812B1 (en) * | 2006-12-26 | 2008-08-13 | 충청북도 (관리부서:충청북도 농업기술원) | A manufacturing process of hwangki chungkukjang spread |
| KR100914681B1 (en) * | 2007-09-07 | 2009-08-28 | 임혜원 | Spread containing fermented soybeans and manufacturing method thereof |
| CN108771179A (en) * | 2018-05-31 | 2018-11-09 | 成都漫味龙厨食品有限公司 | A kind of chafing dish bacterium soup production method |
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